This year for the first time Mr. E and I went up to Wisconsin and visited Papa F, Mama J and the rest of Mr. E’s family for Thanksgiving.  In years past I’ll put together a small spread (turkey, 2 stuffings, mashed potato, sweet potato, fruit salad, gravy, veggies, rolls and 2 desserts –totally not overkill for 3-5 people right? 🙂 ) and my mom and any “orphans” will come and have dinner with us.  So of course right away I call Mama J to discuss menus and see what I dishes I can help make.  I would like to STRESS this is not me being a Kitchen Bully – I just like helping in the kitchen and making suggestions. LOL.

So… I get delegated the Green Bean Casserole… what? I have killer stuffing recipes – I make great desserts… what about apps – I EXCEL at apps – may I remind everyone of BaconFest?!  That’s right Mr. E and I created BaconFest.  Yes… Green Bean Casserole – well my friends I hope you know me well enough to know that there is no way I’m opening a can of green beans, a can of cream of mushroom soup and some pre-fried onion frizzles and calling it good!

This version is similar to one you may have seen on a pretty famous show on a cooking channel…the one where the actual recipe wasn’t shared… This is my rendition of it and it makes me and my taste buds pretty happy.

First I minced the onion and cut a few of the mushrooms into small pieces and cooked them in butter in a big pot until soft but not browned.

After you add the other ingredients you end up with a pot of creamy goodness!  You’ll see that the green beans aren’t cooked all the way; we like our veggies to still have a bit of crunch.  If you don’t like them crunchy, just sauté them a bit longer before you add the cream, sherry and cornstarch. The mixture will be a bit runny but that’s okay.

When I made this the first time I poured it into a 9×9 baking dish, covered and placed in the fridge overnight.  The next day I pulled it out and let it sit until it was room temperature.  I then sprinkled parmesan cheese and plain bread crumbs on top and baked.  I don’t have a final picture because the end result doesn’t make a “pretty” picture, but the taste way than makes up for that!

Green Bean Casserole

Ingredients:

10 white button mushrooms – 6 diced, 4 thinly sliced

2½ tablespoons minced sweet onion

12 oz. fresh French Green Beans whole

1½ cups heavy whipping cream

1 tablespoons Cream Sherry (alcohol)

2 tablespoon grated parmesan cheese; I used Kraft in the jar

1½ teaspoon corn starch

1 teaspoon water

1 clove garlic, minced

Salt and pepper to taste

Plain bread crumbs for sprinkling on top

Extra grated parmesan cheese for sprinkling on top

Butter

 

Directions:

If serving right away, preheat oven to 350°.

 

In a big pot melt about 1 tablespoon butter, add onions and diced mushrooms and cook on medium-low heat.  You want the onions and mushrooms to become soft but not browned. 

 

Add the sliced mushrooms and green beans; cook 5-7 minutes.  We like our beans to still have crunch to them.  If you don’t, then cook a bit longer, probably closer to 10-15 minutes.  Add the garlic and cook for 1 minute.  Deglaze the pan with the Cream Sherry and cook for approximately 2 minutes.  Add the cream and parmesan cheese and bring to a simmer. 

 

In a separate small dish and right before you add to the cream/veggie mixture, combine the cornstarch and water.  Using a fork or a whisk stir until the lumps are gone.  Immediately add to the cream/veggie mixture.  Continue to simmer, stirring frequently for about 10 minutes.  The mixture should have slightly thickened.  It will be a little runny, but if it is very, very runny in a small dish mix an additional ½ teaspoon of cornstarch with 1 teaspoon water and add to the pot.  Cook for another 5 minutes. 

 

Pour into an ungreased 9×9 baking dish.  If serving right away, sprinkle the top with the extra parmesan cheese and bread crumbs and place in a preheated 350° oven and bake for 15 – 20 minutes until the edges are bubbly.  If serving the next day, cover and refrigerate. When ready to bake remove from fridge, and let sit until at room temperature.  Then top with parmesan cheese and bread crumbs and bake.

 

Enjoy!